Wednesday, 26 November 2014

Saké Restaurant and Bar

Gastrology bloggers dined courtesy of Saké.
With a unique menu that features contemporary sushi alongside traditional Japanese dishes, Executive Chef and sushi master Shaun Presland brings Japanese food and culture to life at Sake.
The menu changes with the seasons and is matched to a range of premium imported sakes, allowing guests to experience the Japanese tradition of delicately balancing flavours.
At Saké, food and sake pairing is a key focus, as the different flavour elements in food can be altered when matched to the right sakes. Trained in sake appreciation, the exceptional staff happily guide guests through the extensive sake menu. 
With a range of styles featuring flavours ranging from floral and fruity to nutty and earthy, appreciating the subtle balance is something exciting that Sake is keen to share with diners.
Aburi sushi selection (5 kinds of seared nigiri)

The nigiri was expertly crafted and the plump, sweet scallops beggared belief - they were some of the most delicious we have encountered, ever. It is clear that Saké is using only the freshest, highest quality seafood.
Kingfish jalapeño yuzu soy, jalapeño slices & coriander

The kingfish was a positive highlight. The thick slices of very fresh kingfish were served with yuzu soy, jalapeño slices and coriander. The dish was notable for the quality of the kingfish and the interplay between the tartness of the yuzu soy and perfect hint of spice from the jalapeño. It was a simple but well executed dish.
Steamed prawn dumplings 6 pieces of Chinese-inspired shumai with spicy ponzu

The steamed prawn dumplings prevailed in both taste and texture. Delicious prawn fillings were encased in a blissfully silken rice noodle casing and was an absolute delight when bathed in a mind-blowing spicy ponzu concoction. Possessing the perfect amount of heat and tartness, these dumplings certainly tantalised our taste buds.
Wagyu new style thin slices of wagyu beef lightly seared with hot oil & finished with ginger, chives & yuzu soy

The Wagyu dish contained delicate slices of rare Wagyu, served with a beautiful yuzu soy sauce. The accompaniments of ginger and chives worked wonderfully to draw out the robust beefiness of the Wagyu and enhance the meat with extra flavours. We adored the melt-in-the-mouth texture of the slices that had been perfectly cooked.
Scampi tempura crunchy tempura scampi tails with sweet ponzu, coriander & jalapeño slices

A commendable modern rendition of a traditional Japanese dish, the batter was ethereally light and crispy. The scampi which sat within the batter was fresh and most memorable. The tangy ponzu sauce was the perfect accompaniment which cut through the rich oiliness while the coriander and jalapeño slices provided a refreshing and spicy interlude between the tempura pieces.

‘Glacier 51’ Patagonian toothfish grilled miso-marinated sustainable toothfish & lemon

We were presented with a beautifully fresh, vividly white piece of ‘Glacier 51’ Patagonian toothfish which had been cooked to perfection. We were blown away by the silky texture and the golden-brown charred bits of caramelised miso on the fish. It was a stunning dish.
Dessert platter 

An assortment of Japanese inspired desserts, each item was a welcome departure from the mundane items usually found and offered its own unique characteristics – from the enjoyable green tea churros to the smooth, rich consistency of the ice creams, to the vibrant flavours of the Japanese yuzu tart to the beautifully made green tea “kit kat”.  An exemplary display of Saké s versatility.
Saké exceeds expectations. Using traditional Japanese ingredients and techniques as the base, each dish on the menu is made Saké’s own with unique flavours and textures. Whether dropping in for cocktails, pulling up a seat at the sushi bar, or settling back with friends for the evening, it’s a fresh experience for guests to savour.

Location: Hamer Hall, 100 St Kilda Road, Melbourne
Phone: 03 8687 0775
Cuisine: Japanese, Sushi, Wine Bar

Sake Restaurant & Bar on Urbanspoon

No comments: